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Lemon Cream Cheese Dump Cake Recipe


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  • Author: Camila Rose
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Diet: Vegetarian

Description

This Lemon Cream Cheese Dump Cake is the ultimate easy dessert! With tangy lemon pie filling, rich cream cheese, and a buttery golden topping, it’s the perfect balance of sweet and tart. Made with just a handful of ingredients and no mixing required, it’s an effortless treat that tastes bakery-quality. Whether you’re making it for a party, potluck, or weeknight dessert, this cake is guaranteed to be a hit!


Ingredients

Scale
  • 1 (21 oz) can lemon pie filling
  • 1 (8 oz) block cream cheese, softened
  • ½ cup powdered sugar
  • 2 tbsp milk or heavy cream
  • 1 tsp vanilla extract
  • 1 (15.25 oz) box lemon cake mix
  • ½ cup (1 stick) unsalted butter, sliced into thin pieces

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Spread lemon pie filling evenly in the bottom of the dish.
  3. In a bowl, whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drop spoonfuls over the lemon filling.
  4. Sprinkle dry cake mix evenly over the top—do not stir!
  5. Arrange butter slices evenly over the cake mix.
  6. Bake for 45-50 minutes, until golden brown and bubbling.
  7. Let cool for 10 minutes before serving. Enjoy warm with ice cream or whipped cream!

Notes

  • For extra lemon flavor, add lemon zest to the cream cheese mixture.
  • If you prefer a crispier top, broil for 2-3 minutes at the end of baking.
  • Store in the fridge for up to 4 days or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 320
  • Sugar: 30g
  • Sodium: 260mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg